Homemade Chicken and Vegetable Dumplings Recipe
This homemade dumpling recipe features a flavorful ground chicken and green leafy vegetable filling wrapped in delicate wrappers. The filling is seasoned with soy sauce, sesame oil, and white pepper, creating a sticky, savory paste that is perfect for boiling, steaming, or pan-frying. Whether you prefer them boiled tender, steamed soft, or with a crispy pan-fried bottom, these dumplings are versatile and delicious, making for an impressive appetizer or main dish.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: Approximately 60-70 dumplings, serves 16
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Vegetables
- 3 lbs green leafy vegetable (shepherd’s purse, baby bok choy, or napa cabbage)
Filling
- 1 ½ pounds ground chicken (preferably thigh meat, not too lean)
- ⅔ cup chicken broth
- ½ cup neutral oil (canola, vegetable, or avocado oil)
- 3 tablespoons sesame oil
- 1 tablespoon salt
- 3 tablespoons soy sauce
- ¼ teaspoon white pepper
- ⅔ cup water (plus more for assembly)
Other
- 3 packages dumpling wrappers
Instructions
- Prepare the vegetables: Wash the green leafy vegetables thoroughly and blanch them in boiling water—1 minute for delicate greens like shepherd’s purse, and 2 minutes for heartier ones like baby bok choy or napa cabbage. Immediately cool the blanched greens in ice water or under cold running water to halt cooking. Drain well and squeeze out all excess liquid, then chop the vegetables very finely.
- Mix the filling: In a large bowl, combine the finely chopped vegetables with ground chicken, chicken broth, neutral oil, sesame oil, salt, soy sauce, white pepper, and water. Mix vigorously for 6 to 10 minutes until the mixture becomes sticky and paste-like, indicating that the flavors are well integrated and the filling has good texture.
- Wrap the dumplings: Lightly wet the edges of each dumpling wrapper with water. Place a little less than one tablespoon of filling in the center of the wrapper. Fold the wrapper in half, pinch the top closed firmly, and create two pleats on each side to fully seal the dumpling. This ensures no filling escapes during cooking. Place assembled dumplings on a parchment-lined tray, keeping them from touching to avoid sticking.
- Test a dumpling: Boil one or two dumplings in water to test the seasoning and texture of the filling. Adjust salt or other seasoning in the filling if needed before wrapping the remaining dumplings.
- Finish assembling and cook: Continue wrapping all the dumplings. They can be cooked by boiling, steaming, or pan-frying depending on preference. For boiling, cook dumplings in plenty of boiling water until they float and the filling is cooked through (about 5-7 minutes). For steaming, place dumplings in a steamer lined with parchment and steam for 8-10 minutes. For pan-frying, heat a little oil in a skillet, place dumplings flat side down, cook until bottoms are golden, then add water and cover to steam until fully cooked.
Notes
- Using chicken thigh meat adds juiciness and flavor compared to lean breast meat.
- Squeezing out excess water from the vegetables is crucial to prevent soggy dumplings.
- Mixing the filling vigorously develops a sticky texture that helps the dumpling hold together and improves mouthfeel.
- Test cooking a dumpling before final assembly ensures perfect seasoning.
- Each cooking method—boiling, steaming, or pan-frying—offers different textures to suit your taste.
- Store assembled dumplings on a parchment-lined tray in the fridge or freeze them separated by parchment paper for longer storage.
